Peppercorn Shortbread Recipes

Steps:

• Preheat oven to 300 degrees, with rack in center. Lightly butter four 4 1/2-inch springform pans (or one 10-inch springform pan).
• Whisk to combine flour, salt, and 1/2 teaspoon of each ground peppercorn. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down side of bowl. Reduce speed to low. Gradually add flour mixture; mix just until combined.
• Divide dough evenly among prepared pans, and smooth tops using an offset spatula (or press into 10-inch pan, if using, and lightly score into 8 wedges). Bake, rotating pans halfway through, until golden brown, about 40 minutes (or 80 minutes for 10-inch).
• Transfer pans to a wire rack. Immediately sprinkle with granulated sugar and remaining ground pepper, dividing evenly. Remove pans; let cool completely on rack. (If using 10-inch pan, cool slightly before cutting into wedges.) Shortbread can be stored in an airtight container at room temperature up to 2 weeks.

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer with a paddle attachment, cream the butter until fluffy. Add 1/2 cup of the sugar and cream together until light and fluffy. Add the flour, cornstarch, and pepper, and mix just until combined. On a well-floured surface, roll out the dough to about 3/4-inch thickness. Transfer it to a parchment paper-lined baking sheet (preferably one with sides) and continue rolling out the dough, pushing out towards the edges of the pan, to 1/4-inch thickness. Prick the dough all over with a fork, then sprinkle with 1 tablespoon sugar.
• Bake for 25 to 30 minutes, rotating the pan after 10 minutes. Shake the pan as you rotate it, to settle the dough. When the surface is golden, remove from the oven and sprinkle immediately with the remaining 1 tablespoon of sugar. Cut immediately into bars with a sharp knife or pizza cutter and let cool in the pan. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter and sugar until very smooth.
• Sift the flour into the butter mixture and using a pastry mixer (or two forks), work the ingredients into a crumbly but very fine mixture.
• Add the cayenne pepper.
• On a lightly floured surface, roll dough out to prefered thickness (I usually make mine kind of thin- about 1/8 inch).
• Cut into desired shapes and place on a nonstick baking sheet.
• Bake until golden brown.
• The time will depend on the size and thickness of your shortbreads.
• I usually bake mine for about 8 minutes, but if you are unsure, check after 5 minutes to make sure that you don't overbake them.
• Cool on racks and enjoy!

Steps:

• Place the flour, cornmeal, butter and feta in the food processor and pulse until crumbly. Add the olive oil and pulse just until the dough begins to hold together. Shape the dough into a little log. Wrap in plastic wrap and chill for at least an hour or freeze for up to a month. Thaw in the fridge if time allows.
• Preheat oven to 375 degrees. Slice the shortbread and arrange on a ungreased cookie sheet. Grind some pepper over the slices and bake for 8-10 minutes, or until they are just beginning to color around the edges.
• Serve at room temperature alongside soup or with a salad. Prep time includes refrigeration time.

Steps:

• Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
• On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
• Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.